Thattai is a beloved South Indian snack, known for its crispiness and delightful flavor. Made during festivals like Krishna Jayanthi and Diwali, these rice flour-based crispy discs are enjoyed by people of all ages. This version of Thattai incorporates fried gram, adding an extra crunch and richness to the snack.
Thattai is a deep-fried, crispy snack made from rice flour and spices. The addition of fried gram (pottukadalai) enhances the texture and nutritional value, making it an irresistible treat. It is usually enjoyed as a tea-time snack or offered to guests during festive occasions.
Ingredients:
- Rice Flour – 2 cups
- Fried Gram Flour / Pottukadalai Mavu – ½ cup
- Channa Dhal – ¼ cup (soaked for 1 hour)
- Butter – 1 tbsp. (softened)
- Salt – as needed
- Cumin Powder – ½ tsp.
- Chilli Powder – 2 tsp.
- Asafoetida – ½ tsp.
- Oil – for deep frying the thattai
Method:
- In a wide vessel, add rice flour, fried gram flour, red chilli powder, cumin powder, asafoetida and salt and mix well.
- Now add the soaked channa dhal and mix well.
- Add butter and mix well.
- Add water little by little to this to get a tight dough.
- Heat oil in a pan.
- Take a small lemon sized ball and flatten it on a wet muslin cloth or a plastic sheet applied with oil.
- Slowly add this to the hot oil and fry till it becomes golden brown and crispy. Keep in low flame while making thattai to get crispy thattai. You can fry 3 or 4 thattai in a batch.
- Remove from fire and drain in a colander.
- When cooled, store the thattai in an airtight container.
- This is best tea time snack one can have.
Tips for Perfect Thattai
- The dough should be firm yet pliable. Too much water will make it sticky and difficult to handle, while too little water will make it dry and prone to cracking.
- Ensure the discs are evenly thin for uniform cooking. Thicker discs may not cook evenly and could remain soft in the center.
- Fry the Thattai on medium heat. If the oil is too hot, the Thattai will brown quickly but remain uncooked inside. If the oil is not hot enough, they will absorb more oil and become greasy.
- For making fried gram flour, heat a pan and dry roast the fried gram till golden brown and grind it to a fine powder when cooled.
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